Paleo Sweet Potato Gingerbread Bars

There’s something about cold weather and comforting foods… or in the case of these fun and festive bars, spices.

I love spices. All spices. The more the better, and the more is what I want.

If we’re talking sweet things and spices, I’m a huge fan of chai spices, pumpkin spices, mulling spices, and gingerbread spices. I think the common theme amongst all of those would be a little cinnamon and a little ginger- both of which I love.

So, in the spirit of warm, comforting foods making their way into Wintery days, I baked up some gingerbread spices, pumpkin puree, sweet potato, and coconut flour. These are moist, delicious, low sugar, also low-glycemic, high in fiber, low in fat, sweetly spiced, and dotted with mini dairy-free chocolate chips.

chocolate chips, as many as you’d like (for dairy-free use Enjoy Life Chocolate Chips)

Directions:

Preheat oven to 375 degrees F.

In a large bowl, mix together the sweet potato and egg whites.

Add to the potato-egg mixture, the coconut flour starting with only 1/2 cup, 1/2 cup water, Stevia baking blend, baking soda, sea salt, and spices. Stir to incorporate, slowly adding coconut flour and water, until you have a creamy batter, not too watery but not too dry or crumbly.

Stir in chocolate chips.

Grease an 8×8 glass baking dish, pouring the batter into the dish and spreading evenly. Bake for 30-35 minutes, or until the edges start to pull away from the sides and the center is slightly firm to the touch.

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*Gingerbread Spice Mix:

1 tbsp cinnamon

1 tbsp ground ginger

1/2 tbsp allspice

1/2 tbsp nutmeg

1/2 tbsp ground cloves

Mix all spices together.

For the best flavor, use all freshly ground spices. Grinding spices yourself will ensure the absolute best taste.